Ingredients :

• Turmeric — This is what provides that unique color. In powder form, it’s everywhere — get a high-quality one, as budget packets often smell like wet cardboard. If you find fresh root (like ginger but smaller, with thin skin), it’s even better: the flavor is milder, less earthy. Warning: it stains fingers, boards, and sinks. Consider yourself warned.
• Fresh ginger — Fresh is truly superior here. Powder works in a pinch, but fresh gives a bright, vegetal heat that changes everything. Choose a firm piece with smooth skin — if it’s soft or wrinkled, leave it on the shelf. No need to peel if the skin is thin and clean.
• Cinnamon — A stick or powder, your choice. The stick is more elegant to present and infuses more gently — ideal if you want a subtle, rounded cinnamon scent. Powder gives something more direct and intense. If you have the choice, prefer Ceylon cinnamon over Cassia cinnamon: it’s sweeter, less aggressive, and truly better in hot drinks.
• Honey and lemon — Optional but not insignificant. Lemon cuts through the bitterness of the turmeric — two or three drops are enough. Honey rounds out the whole thing. Always add them after turning off the heat: heating honey above 70°C means you lose the best part of its aroma.